Taste of success for CAFRE students

Date published: 25 May 2017

Food technology students from CAFRE’s Loughry campus cooked up a winning recipe for local food manufacturer Avondale Foods, Craigavon.

The winning “Dainty Sides” Team – Danita O’Hagan (Maghera), Lucy Marshall (Aughnacloy) and Philip Beattie (Ballymena), pictured with Derek McDowell (CAFRE) and Ellen Geddis and Diane Christie (Avondale Foods).

The students, who are currently completing their final year of a National Diploma in food technology, where challenged by Avondale Foods to design a new and innovative food product.

Avondale Foods provided each student team with a product brief at the start of the semester. Over 14 weeks the students designed their products and compiled business plans. It culminated in the teams showcasing their best products for tasting to industry experts Diane Christie and Ellen Geddis, from Avondale Foods.

All products produced by the students had unique selling points, but after careful deliberation, the winning team, “Dainty Sides”, was awarded the Samuel Geddis Perpetual Cup for its Irish Potato Layers product. The judges were impressed with the groups focus on supporting local ingredients and farmers as well as the luxurious taste provided by their product.

The team was delighted with the result. Team member Danita O’Hagan said, “We wanted to develop a product that supported local farmers and the excellent produce they provide. Our Irish Potato Layers are designed to be a perfect meal accompaniment that will suit families and working professionals.”

The practical skills developed across all courses from National Diploma to Honours Degree level, added with close industry links make Loughry students very employable. To find out more about exciting food courses visit the CAFRE website or to keep up to date with students activities and campus news on our Facebook page.

Follow us on Twitter @DiscoverCAFRE

Notes to editors: 

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